Leek And Swiss Chard Tart
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Butter1 tsp
Dried Thyme1.25 cups
Whipping Cream3 large
Egg2 large
Egg Yolk1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Roll out pastry on floured work surface to 12-inch square
2
Transfer to 9-inch-diameter glass pie dish
3
Trim overhang to 1 inch
4
Fold under; crimp edges
5
Cover; chill
6
Melt butter in large nonstick skillet over medium-low heat
7
Add leeks and thyme
8
Sprinkle with salt and pepper
9
Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes
10
Add chard; saut until wilted, about 2 minutes
11
Remove from heat; cool
12
Position rack in bottom third of oven; preheat to 425°F
13
Whisk cream and next 5 ingredients in large bowl
14
Mix in cooled leek mixture
15
Pour filling into crust
16
Bake tart 15 minutes
17
Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer
18
Transfer to rack; cool 10 minutes
19
Roll out pastry on floured work surface to 12-inch square
20
Transfer to 9-inch-diameter glass pie dish
21
Trim overhang to 1 inch
22
Fold under; crimp edges
23
Cover; chill
24
Melt butter in large nonstick skillet over medium-low heat
25
Add leeks and thyme
26
Sprinkle with salt and pepper
27
Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes
28
Add chard; saut until wilted, about 2 minutes
29
Remove from heat; cool
30
Position rack in bottom third of oven; preheat to 425°F
31
Whisk cream and next 5 ingredients in large bowl
32
Mix in cooled leek mixture
33
Pour filling into crust
34
Bake tart 15 minutes
35
Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer
36
Transfer to rack; cool 10 minutes